Today's recipe comes from Pizza Pilgrims, two brothers who gave up their "proper jobs" and decided to make pizzas for a living, and we don't blame them! This Frying Pan Pizza is a quick and simple recipe that's sure to be packed full of flavour and impress your other half!
Here at Idle HQ we have decided to give you something a little different. Other than Bonfire Night, the 5th of November is host to something else, Men Make Dinner Day. This day is purely dedicated to men making the dinner for their friends or partners, so it's time to put your apron on, cook up a storm in the kitchen and get your creative hats on because you'll want to cook to impress!
Men Make Dinner Day was started by Sandy Sharkey and she's been pushing men off of the sofa and into the kitchen to their partners' cries of joy. So lads, put down the beer and the remote and pick up a whisk, you never know, you may even like it!
We have teamed up with some of the best restaurants, food bloggers and chefs to create a fantastic e-Book filled with amazing recipes from mac and cheese to haute cuisine - so whether you're feeling fancy or like to keep it simple then there is a recipe in this book for you.
Frying Pan Pizza
This is something you may of never heard of before, but you’ll kick yourself when you know how simple and delicious this recipe is. For those of you who are a little bit less adventurous in the meal department then this is for you, simple, delicious and sure to be a hit.
- 4 x balls of Neapolitan Pizza Dough
- 1 tin of San Marzano (or any good-quality Italian) tomatoes
- A good pinch of sea salt
- Grated Parmesan
- A handful of basil leaves
- 150g fior di latte cheese (cow’s milk mozzarella), torn into pieces no bigger than a 50 pence coin Extra virgin olive oil
Take the dough balls and press them out flat to make four 10 inch pizza bases using the tips of your fingers. To make the tomato sauce, first crush the tomatoes by hand. This stops the seeds being whizzed up by the blender, which makes the sauce bitter. Add a pinch of salt, then blitz with a hand blender until you have a tomato sauce with a slightly rough texture.
Preheat the grill to its absolute highest setting. Lay a pizza base flat in a dry frying pan (preferably non-stick) that has been on a high heat and is screaming hot. Spread a thin layer of sauce with a ladle across the base, leaving a couple of centimetres round the edge for the crust.
Add a pinch of Parmesan, basil leaves and a quarter of the mozzarella, in that order.
Drizzle with olive oil. Once the base of the pizza has browned (about 1–2 minutes), take the frying pan and place it on the highest shelf, under the grill. Once the crust has taken on some colour (again about 1–2 minutes), the pizza is ready to go. Eat it fast (contrary to popular belief, pizza is not better cold the morning after!).